Food/Nutrition Recipes

Avocado Basil Pesto

In the cold of the winter, I like to dream about summer, tropical fruits, and days at the beach. Among these fantasies are warm summer nights with pesto pasta salads for dinner. I have brought summer to winter with my avocado basil pesto— it is creamy, light, vegan, nut-free, and simply, delicious! I have also discovered a new brand of gluten-free pasta called Tolerant that are made from two types of legumes, red lentil and black bean. This Avocado Basil Pesto was a perfect match for the Tolerant Red Lentil Penne and almost tricked me into thinking it was summer!


  • 1/2 cup fresh basil leaves
  • 1 ripe medium avocado, pitted
  • 3 cloves small garlic
  • 1 tablespoon coconut oil, liquid
  • 1 medium lemon, juiced
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 tablespoon water
  • 1/4 teaspoon salt
  • Pepper, to taste
  • Recipe:

  • In a food processor, combine the garlic and basil and pulse to mince.
  • Add the coconut oil, avocado, lemon juice, apple cider vinegar, water, and salt and process until smooth. Season with pepper to taste.
  • The pesto also keeps for up to 3 days in a sealed container in the fridge

    * Recipe inspired from Oh She Glows 15 Minute Creamy Avocado Pasta